Pull off an Everything Crab Dinner, Like a Wiz!

A generation ago watermen gathered their family together to pack enough crab cakes to make it through the winter. Talk about roughing it! They had to eat crab cakes to survive during the blistery cold months. Maybe feasting on all that jumbo lump , bay spices, mayonnaise, egg, and crushed crackers would cause heartache. We think not! The true Bay Lover knows this sounds like heaven! Same true for the blue crab catch. Chesapeake Bay crabs have either burrowed in mud, slightly resting; but mainly hibernating from the frigid waters or swam out to the Continental Shelf along the shoreline. Either way, Maryland crabbers need to use some ingenuity to bring “Maryland Style Crabs” to the table. A generation ago, that was a hopeless feat. That explains the massive crab cake packing parties. Now, crab boats charter southern waters for “crab cousins” to the Chesapeake Bay crabs. Buttery, salty-sweet and heavy, this southern catch receives accolades from those Crab Lovers throwing a feast.

Coupling these two favorites, steamed crabs and golden brown cakes and you have an “Everything Crab Dinner.” Some guests may prefer the ease of simply biting into a tender cake, while others enjoy the comradery of the sport, picking every ounce of claw, lump, and jumbo from the crab. We suggest soup as the great equalizer. Yes, cold temperatures or even breezy summer days warrant a hot broth, and sipping it will clear the palate between mounds of meat and a remoulade drizzled cake. Some even try picking the crabs and dropping the delicious morsels into the soup. Try these top players for a truly successful dinner. Roasted Corn Soup with freshly cut onions, carrots, celery, and white corn kernels creates a creamy pureed soup perfect for freshly picked lump. White Gazpacho boasts an earthy, but slightly sweet puree that will complement the buttery jumbo. Lastly, Red Pepper Soup will boldly take soup sipping to another galaxy! Heavy with cream and zesty from red pepper and garlic, claw meat will add a tender texture to this puree. It’s all about making everything crab! What about the crab cakes? Try dipping them into the soup. Delish!

How do you Deep Fry Scallops?

North Atlantic Scallops pop with plumpness and a power-packed supply of protein, 17 grams per serving. What restaurants and your home kitchen serve as a scallop is actually an adductor muscle propelling a shell through the deep seas. Biologists name this sea creature a bivalve. Since the muscle constantly moves, this delicacy comprises of pure protein, void of high amounts of fat and cholesterol, a wise seafood choice, for sure! Choose carefully after the catch, however. Some fishing companies preserve the adductor muscle with phosphate solution that bloats the scallops and causes a diminished taste and lessens the pan-searing and golden browning with the excess liquid. Packages that read “Wet” signify this technique. Others, keep the scallop untouched and ready for a quick delivery to the kitchen. Achieving a golden brown is easier and a fresher “oceanic” buttery taste wins awards for “Dry” scallops. Look for the difference and you’ll serve the best in your kitchen.

Deep Frying scallops requires quick prep time and a systematic dipping between three bowls. First, thaw your frozen scallops and seep out any excess water with paper towels. Then in bowl 1, combine 1 cup all-purpose flour, 1 tsp. sea salt, 1 tsp, paprika, and ¼ cup grounded black pepper. In the bowl 2, whisk 2 large eggs and 3 tbsp of whole milk. In the bowl 3, pour 1 ½ cup breadcrumbs. You’ll follow a routine of first dipping in the seasonings, then making the scallops wet with the egg-milk mix, and then finally coating them with breadcrumbs. As far as frying, place a batch of scallops, not touching, in a cast-iron skillet filled with extra virgin olive oil to about two inches deep. Achieve 350 degrees F before starting. Cook for about 2 minutes, and you’re golden! And the scallops are golden brown! With a spoon, scoop out the scallops onto paper towels. Gently roll the scallop to remove excess oils, and then plate and enjoy!